Well so I know the water coming out of my tap is to warm to bring down the wort temprature enough but I thought I had figured it out....

brought my wort down as low as it would go.

put one wort chiller in a bucket of 16 lbs of ice

connected it to the other wort chiller that went to the Brew Kettle.

and let it run until the ice was gone...

Well it sure did not do much... I still had to cast my yeast way over the temp recommended.

I put it in the fermentation chamber which was set at 35 Degrees but I know that it takes a long time for 11 gallons of wort to cool down...

after about 8 hours I set the temp on the fermentation chamber to 65 and then the next day to 68 hopping I have not "screwed the pooch"...

I guess if I am going to brew around "DC" this time of year I need to boil and freeze water to go directly into the wort when it gets to the lowest temperature… I have done this before when I did 5 gallon batches…

Boil a few gallons for 15-20 minutes,,,, put it in Ziplock Freezer Bags freeze it,,,, and then slice open the bag and drop the whole thing into the wort…

I brewed outside on saturday and lost 5 lbs! It was SO hot. I have city water though so it don't seem to have a problem cooling wort. got it to 75 one pass through my plate chiller. Hopping to get my range hood this week for my electric brewery so I'll say goodby to outdoor browing other then times I feel nostalgic.

Hey I live in Baltimore so I feel your pain brewing in the summer. I have been able to get my wort down pretty fast by planning my brews for the mornings and evenings (read: not trying to chill wort with the sun and temps are at full blast) and using a submersible pump in a bucket of ice water.

After I get my wort down using hose/ground water to about 110 or 100, I hook the IC up to my submersible pump which is sitting in a bucket of ice water. I used about 20lbs of ice from 7-11 and dump into a drywall bucket with the pump in it fill with water and recirculate. I get 6 gals of wort to 65* in about 25-30mins when its 100* outside. PM if you went specifics about my set up.

Great to hear I am not the only one... I was feeling kind-a silly... and then especially silly when my BRILLIANT plan to use two wort chillers failed…
Truth is in the past I usually have enough beer brewed before Summer and the fact than when I did I could use an “Ice Bath” (5 gallon batches) that I have not had this problem.
Most of the problem is moving to 10+ Gallon batches… those pots are to hot and heavy to move.
ONE OTHER THING:
There was a time a while back where I got it in my head it was OK to toss my Nottingham in at 80 Degrees… then let the wort cool down in the house… I did for a long time until one day I went back and re-read the Nottingham specs… Beer came out fine but 5 Gallons is a bit different than 10… a lot more heat is caught up in the fermenters and I am trying to brew other styles with different yeast.
Some folks have said they bring it down to as low as they can, then cool further in a Fermentation chamber, and cast the yeast the next day.
What I want to know.
When doing this method;;; has the wort been aerated?

This is how I cooled my wort quickly -
I took a garbage can, put a hefty bag in it, and filled that with some water and frozen containers, in advance of the wort being ready.
The garbage can acts as a form to hold the hefty bag in a roughly cylindrical sold shape.
The water was cooled down quite a bit.

Then after the wort was "cooled" to 90+, I put it in the fermentor (in my case a pail), pitched, and then placed the fermentor in another hefty bag, and placed that in the water filled garbage can.

The fermentor cooled to near 70 in less than an hour.

One other thing I do is keepa gallon of cold water in the refrigerator and add it to the fermentor. This requires a boil ending up a gallon short, which you can target.

The other problem is keeping the beer cold since fermentation will add several degrees to the already warm ambient temperature.

This is how I cooled my wort quickly -
I took a garbage can, put a hefty bag in it, and filled that with some water and frozen containers, in advance of the wort being ready.
The garbage can acts as a form to hold the hefty bag in a roughly cylindrical sold shape.
The water was cooled down quite a bit.

Then after the wort was "cooled" to 90+, I put it in the fermentor (in my case a pail), pitched, and then placed the fermentor in another hefty bag, and placed that in the water filled garbage can.

The fermentor cooled to near 70 in less than an hour.

One other thing I do is keepa gallon of cold water in the refrigerator and add it to the fermentor. This requires a boil ending up a gallon short, which you can target.

The other problem is keeping the beer cold since fermentation will add several degrees to the already warm ambient temperature.

I don't have the problem with "keeping the beer cold since fermentation" since I have a Fermentation Freezer... BUT

I could do what you suggest but I would need help lifting an 11 Gallon batch in and out of the garbage can....

One person suggested a cold plate... I like that idea and I actually bought one years ago and may actually set it up for this... it is huge 12 by 24 inches and has enough connections for 5 or 6 kegs... I just never got around to use it for anything...